1/2 c. sugar
1 1/2 c. hot espresso coffee
3/4 c. low-fat milk
1/2 tsp. ground cinnamon
1 tsp. vanilla extract

CHOCOLATE SAUCE:

1/2 c. unsweetened cocoa powder
1/2 c. packed brown sugar
3/4 c. low-fat milk
1/2 tsp. vanilla extract

To make ice milk: In bowl, dissolve sugar in coffee and milk; add flavoring. Place in 9-inch cake pan; freeze 2 hours or until firm. Break up into one-inch pieces; process until smooth in food processor. Serve soft-frozen or freeze until firm.

To make sauce: In saucepan mix cocoa and sugar. Gradually blend into milk. Boil; cool. Add vanilla. Serves 6. 184 calories. 4 g protein, 41 g carbohydrates, 3 g fat, 5 mg cholesterol.